3 Avocados
12 Green Onions chopped
3 Tomatoes sliced and cubed
3 Tb’s. red onions finely chopped
1 clove garlic finely minced
1/4 cup Wine Vinegar (or some balsamic) *
2 Tb’s. Vegetable Oil *
1/2 -1 tsp. Salt
1/2 tsp. fresh Pepper (mixed is nice)
1/4 tsp. Paprika or Chili
1 lime — juice squeezed over avocado

Combine in a salad bowl, avocado peeled,  cubed and lime juiced, scallions/onions finely chopped, tomatoes peeled and cubed, wine vinegar, oil, garlic, salt and pepper to taste. Toss lightly until thoroughly mixed. Let stand at room temperature for 20 or 30 minutes before serving.
Note: I soak the chopped red onions in cold water for ten minutes, pat dry in paper towel — then add to the rest of the vegetables.

*The strength of the vinaigrette is of course to your own taste. The last time I made this I only had one ripe avocado, so substituted two charred red bell peppers.  These themselves  make a great salad. See below.

“Pepper salad” by Herb Senft
1 ea. med red bell peppers
1 med. green bell pepper
1 ea. yellow, orange bell pepper
1 pimento or another red or purple bell pepper
1 Tomato sliced into strips
1 Avocado sliced into strips (lime juice)
5 Tb’s. red onions finely chopped
1 clove garlic finely minced
1/4 cup Wine Vinegar (add some balsamic)
2 Tb’s. Olive Oil
1/2  tsp. Salt

1/2 tsp. fresh Pepper (mixed is nice)
1/4 tsp. Paprika or Chili
1 lime — juice squeezed over avocado
The bigger the summer vacation the harder the fall.